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Rhubarb and strawberry cake

Considering the upcoming summer, I cannot imagine any better delicacy than a fruit cake made of ripening fruit. This time I made my favourite combination of sour rhubarb and sweet strawberries.


4 eggs

1 cup natural cane sugar

1/2 cup oil

1/2 cup full fat milk

135 g white yogurt

2 cups wholemeal spelt flour

1 tbsp baking powder



Steps: 6


Whisk eggs and sugar into nice fair foam in a blender.


Gradually add oil, milk and white yogurt.


Then add the flour together with baking powder. Stir.


Pour the dough into a high-sided baking pan, which has been greased with butter and sprinkled with flour.


Align the dough and add fruit which has been cut into smaller pieces.


Bake at oven preheated to 180 degrees for 20-25 minutes.

I add the rhubarb and strawberries just by guess, so that the top of the cake is evenly covered.

You can use this dough in a round tart form as well, replace rhubarb and strawberry by your favourite fruit. Because the tart form is smaller, I either use just ½ f the ingredients, or I split the dough into 2 parts, first I pour in the first part, then the fruit, align the second part of the dough and fruit again. This will make the tart higher.

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